I was just wondering if anyone has ever used unflavored whey protein powder to bread with? I use protein powder just like flour anymore, and the thought popped in my head the other day. I've got a whole container of unflavored wpp that I haven't opened and was wondering how it would work.

Try it on something cheap just in case it doesn't work so well. I'm thinking that the whey and the cooking grease might combine to make something a bit like glue or cement. When I made this Chewy Peanut Butter Candy it got very sticky and chewy when mixed with butter.

Ya, I think it would not have a very good outcome. The only thing I ever liked carbquick for was to bread chicken. Comes out just like fried chicken with no weird taste. I am going to try using low carb tortillas ground up for breading sometime, and I think it would also be good for bread crumbs in a meatloaf.

I think there is some possibility with pp. I made the pancake recipe with protein powder. I had some batter left over and deep fried it. It was exactly like a funnel cake. I believe it would make a good coating for batter dipped frying. Worth a try.

I think there is some possibility with pp. I made the pancake recipe with protein powder. I had some batter left over and deep fried it. It was exactly like a funnel cake. I believe it would make a good coating for batter dipped frying. Worth a try.

Maybe combining it with other ingredients to make a batter would work better than just using it to flour the meat.

I will do this in maintenance but right now that's way way too many carbs for my blood. I've used baking mixed exactly 1 time since starting this WOE, at Thanksgiving, to make some cookies and stuffing.

This is why I'm always looking for alternatives to pork rinds and parmesan cheese.

Maybe combining it with other ingredients to make a batter would work better than just using it to flour the meat.

I also thought about doing this. This is why I bought the unflavored, I was going to try to make some type of corn dog, but I haven't felt up to the challenge. I wouldn't even know where to start. I don't know how to make a batter like that, even high carb.

I also thought about doing this. This is why I bought the unflavored, I was going to try to make some type of corn dog, but I haven't felt up to the challenge. I wouldn't even know where to start. I don't know how to make a batter like that, even high carb.

I made the protein powder pancake recipe for the "funnel cake" deep fried thing. I would just make a mixture of protein powder, baking powder (maybe), eggs and liquid (beer, milk, water) for a first try. Just need to get the right consistency... (not too thick and not too thin).

I made the protein powder pancake recipe for the "funnel cake" deep fried thing. I would just make a mixture of protein powder, baking powder (maybe), eggs and liquid (beer, milk, water) for a first try. Just need to get the right consistency... (not too thick and not too thin).

Yeah this is what I was thinking. Maybe carbonated water for volume. I got the idea from the funnel cake thing. I figure it would make something like a corn dog type deal or if I use chicken, something like sweet & sour chicken?

MsWoods - the Splendid Low-Carb Bake mix is still too much for you at this time? almond flour, vanilla whey protein and vital wheat gluten? Curious me. Anyway, don't let me lead you astray. You keep doing what works. Obviously, you are an expert on your own body by now. Good for you! People can learn from you, that's for sure.

I've always been generally VLC. I just choose not to eat things (most of the time) that I feel are too high carb. I eat nuts maybe once a month. Maybe.

Edit-Jennifer, I used some of those things at Thanksgiving and I maintained very easily, but did not lose. That scared me into thinking I cannot have these things until maintenance and I'm scared to try to incorporate them into my diet. I prefer to keep my carbs to a minimum. If I can't come up with something low enough carbs to my liking, I rather do without. It's a mental thing.

P.S. Almond flour, parmesan cheese, (even a little coconut flour), seasoning salt or No Salt and herbs added in a small amount would make a nice breading. I find parmesan on its own to be way too high in sodium for my taste.

Edited to say you could add some whey protein to the "breading" mixture as well.

I've always been generally VLC. I just choose not to eat things (most of the time) that I feel are too high carb. I eat nuts maybe once a month. Maybe.

Edit-Jennifer, I used some of those things at Thanksgiving and I maintained very easily, but did not lose. That scared me into thinking I cannot have these things until maintenance and I'm scared to try to incorporate them into my diet. I prefer to keep my carbs to a minimum. If I can't come up with something low enough carbs to my liking, I rather do without. It's a mental thing.

Well not bad...a little spongy but looks like bread...baked in 4x8 foil loaf pan because that is what I had. I like the "Healthified" sub bread better for flavor but this will do if anyone has PP they want to use.

Well not bad...a little spongy but looks like bread...baked in 4x8 foil loaf pan because that is what I had. I like the "Healthified" sub bread better for flavor but this will do if anyone has PP they want to use.

This thread was originally about breading foods like meats for cooking (IE frying), not bread itself lol. But I do like your recipe for bread. It looks really simple, which I always like.